Classic Cabbage Rolls

By Moose

Ingredients

• 1 medium head cabbage, cored
• 1 1/2 cups chopped onion, divided
• 1 tbsp butter
• 2 cans (14 1/2 ounces each) Italian stewed tomatoes
• 4 garlic, cloves, minced
• 2 tbsp brown sugar
• 1 1/2 tsp salt, dvided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1/4 tsp pepper
• 1 pound lean ground beef
• 1/4 pound bulk Italian sausage
• 1/2 cup V-8 juice, optional

Details

Servings 4

Preparation

Step 1

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp salt. Simmer for 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf, fold in sides. Starting at an unfolded edge, roll up leaf to completly enclose filing. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium low heat for 1 hour. Add V-8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.